Old-fashioned Ginger Beer Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-----For The Starter-----,
1/2 ounce: Yeast,
2 tsp: Sugar -To Feed The "Plant"-----,
7 tsp: Ground Ginger,
7 tsp: Sugar ----To Flavour-----,
1 1/2 lbs: Sugar,
Juice Of 2 Lemons,
Directions:
Mix starter ingredients with 3/4 pint of warm water in a glass jar.
Stir, cover and leave in a warm place for 24 hours. This is your
starter "plant".
Feed the "plant" with 1 teaspoon each of ground ginger and sugar each
day.
After 7 days strain through a fine sieve. Dissolve the sugar in 2
pints of water. Add the lemon juice and the liquid from the "plant".
Dilute with 5 pints of water, mix well and store in corked bottles
for at least 7 days.
Use strong bottles as pressure may build up which will cause thin
bottles to explode. For the same reason use corked bottles rather
than those with a more secure closure that will not give under
pressure.
Ross requested a recipe for ginger beer. This is a recipe that I have
often used and it produces a really old-fashioned drink. It is quite
a long process but well worth the effort. The amount of sugar in the
final stage can be varied according to taste. Please excuse the use
of Imperial measures - I am only a poor ignorant pom.
Recipe By : ianrice@theridge.demon.co.uk (Ian Rice)
Source from luhu.jp
Stir, cover and leave in a warm place for 24 hours. This is your
starter "plant".
Feed the "plant" with 1 teaspoon each of ground ginger and sugar each
day.
After 7 days strain through a fine sieve. Dissolve the sugar in 2
pints of water. Add the lemon juice and the liquid from the "plant".
Dilute with 5 pints of water, mix well and store in corked bottles
for at least 7 days.
Use strong bottles as pressure may build up which will cause thin
bottles to explode. For the same reason use corked bottles rather
than those with a more secure closure that will not give under
pressure.
Ross requested a recipe for ginger beer. This is a recipe that I have
often used and it produces a really old-fashioned drink. It is quite
a long process but well worth the effort. The amount of sugar in the
final stage can be varied according to taste. Please excuse the use
of Imperial measures - I am only a poor ignorant pom.
Recipe By : ianrice@theridge.demon.co.uk (Ian Rice)
Source from luhu.jp